Spinach and artichoke pizza
40 MINUTES | SERVES 4 EASY |
olive oil 4 tsp garlic 2 cloves, finely chopped baby spinach 150g ricotta 200g parmesan (or veggie alternative) 35g, finely grated frozen baby artichokes 100g, defrosted and roughly chopped (or use 100g, drained, from a jar) grated mozzarella 70g fresh pizza dough 450g (see cook’s notes)
• Heat the oven to 240C/fan 220C/gas 9 and put an oven rack in the lower third of the oven. Heat 3 tsp of oil in a large, cast-iron skillet or heavy frying pan (about 30-35cm diameter) over a medium heat and fry the garlic for 1 minute. Add the spinach and cook until just wilted. Remove from the pan, pat dry really well with kitchen paper, then chop. • Combine the ricotta, parmesan and artichokes. Season, then fold in the spinach mixture and 30g mozzarella. Wipe the pan, pour the remaining oil into the pan and swirl. Press the pizza dough into the pan, then top with the ricotta mixture, sprinkle with the remaining mozzarella and bake in the oven for 15 minutes or until puffed and golden.
PER SERVING 515 KCALS | FAT 24.7G SATURATES 9.5G | CARBS 50.6G | SUGARS 2.4G FIBRE 1.5G | PROTEIN 21.9G | SALT 2.2G